Joe

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American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.

	25,030 reputation	bio	website		visits	member for	2 years, 10 months
13685 badges		location	Maryland		seen	29 mins ago

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May 17	comment	How can I attach printed rice paper decorations to cakes / cookies? @Vicky : not a problem. When you first asked, I assumed that you needed it soon ... I typically prefer not to answer unless I have experience. (my only knowledge of it was asking the bakery at Kroger questions when they first started offering it back in ~1998 or so, and then some internet searching)
May 16	comment	Cause of foam in fried chicken pan? The water causes the bubbles, but if it's actually foaming, I suspect it's proteins that have leached into the water from the chicken. (similar to the scum that forms when making stock)
May 15	comment	Pulled pork substitute- How do I do it? I would personally be inclined to use chicken thighs. They're easy to get, reasonably priced, they can be cooked up to a similar texture, and they're not a strong flavor like beef.
May 15	revised	How can I attach printed rice paper decorations to cakes / cookies? added update
May 14	comment	Is bread that can go mouldy better than that which does not? @Avaq : it might also be a function of the environment (climate, not the bread itself) -- the humidity and temperature are different between the Netherlands and the UK, so the same bread might degrade differently.
May 3	answered	How can I attach printed rice paper decorations to cakes / cookies?
May 1	comment	What's the most efficient way to juice halved lemons and limes? I find that I actually get more juice quickly using a spoon rather than a fork, as it better matches the shape of the fruit. (when I don't want to pull out the wooden reamer ... plastic reamers suck, as they slip rather than breaking up the membranes). You can also use the spoon to squeeze out the pulp that catches in the strainer. Another good tool for citrus are kitchen tongs -- use them as a second class lever (ie, like a nutcracker) to crush the citrus half.
Apr 30	answered	What's the difference between green, white, and red onions?
Apr 29	comment	What can I do with a lot of bay leaves? Make laurel wreaths?
Apr 28	answered	Right baking temperature
Apr 26	comment	Vegetable tacos I've had good mexican food made with mushrooms, squash, corn, beans ... in various combinations, not necessarily all four. Part of it's getting the proper size dice on the vegetables (or using the proper size of beans) to get the texture that you feel fits the recipe the best.
Apr 26	comment	Translating cooking terms between US / UK / AU / CA / NZ @J-X320 : thanks ... updated.
Apr 26	revised	Translating cooking terms between US / UK / AU / CA / NZ tomato passata, groundnuts
Apr 26	comment	What is the alternative to a vine ripened tomato? you do get the occassional miss ... but if that's the case, find a new farmer. Unfortunately, all of the farmers around me who used to set up stands in the afternoon on my route home have since sold off to large developments. (so no more farm stands and more traffic). I had to break down and start growing my own.
Apr 26	comment	Homemade flour tortillas without cast iron If you're helping her, can you place a griddle on the stove, let her cook, then remove the griddle for her when she's done? I've got a nice little round cast iron griddle that's only about 1/2 the weight of a similar diameter skillet. Also, although they're harder to find, there do exist cast aluminum skillets, which you can season like a cast iron pan but are 1/3 to 1/2 the weight of cast iron.
Apr 25	comment	What is the alternative to a vine ripened tomato? Quite true -- and they've also been bred for size, shape, quantity ... all over flavor. Which is another reason for the farmer's market if you're not going to grow your own ... some of the heirlook varieties might look strange (purple, brown, white, green striped, etc.), but they haven't had the flavor bred out of them (and they might've been bred for flavor originally).
Apr 25	comment	What is the alternative to a vine ripened tomato? Note that in the US, the only requirement for them to be labeled as 'vine ripened' is for them to be starting to change color ... so at the first little bit of red/pink on them, they get picked for shipping (and later gassing). Something that's been left to actually ripen fully on the vine will be much better than what you commonly get in most stores. I highly recommend buying tomatoes from a farmer's market or growing your own if you have the space. (just make sure to grow an indeterminate variety)
Apr 25	revised	Translating cooking terms between US / UK / AU / CA / NZ confirmed flake salt / kosher salt.
Apr 25	comment	Where can I buy kosher salt in London? @SAJ14SAJ : meta.cooking.stackexchange.com/a/1679/67 ... the issue is in part that they don't call it kosher salt in the UK ... as best I can tell, they call it "flake salt". (see cooking.stackexchange.com/q/784/67 , and in this question, cooking.stackexchange.com/a/27750/67 )
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